Name: Butternut blue cheese and Parmesan pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1 butternut peeled, deseeded and cut; 1 red onion chopped; 1 garlic cloves, peeled and finely sliced; 1/2 red chilli deseeded, pith removed and finely chopped; 20 ml fresh chillies 573; 20 g butter; 200 ml sour cream; 50 g parmesan cheese grated; 50 g blue cheese; 50 g rocket; 1 pasta penne; salt and freshly ground black pepper

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Ingredients (12)

1	butternut — peeled, deseeded and cut
1	red onion — chopped
1	garlic — cloves, peeled and finely sliced
1/2	red chilli — deseeded, pith removed and finely chopped
20 ml	fresh chillies — 573
20 g	butter
200 ml	sour cream
50 g	parmesan cheese — grated
50 g	blue cheese
50 g	rocket
1	pasta — penne
	salt and freshly ground black pepper

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Method:

.Heat the butter and oil together in a large saucepan over moderate heat.

Add the butternut and toss well. Sauté until the edges start caramelizing and the butternut is almost tender.

Add the onion and chilli to the pan and continue sautéeing until the onion is glazed and translucent.

At this stage bring a large saucepan of salted water to the boil and add the penne pasta. Cook for about 8 minutes until al dente

Add the garlic and sauté very briefly, you don’t want the garlic to burn and turn bitter.

Mix the sour cream and cheeses and add to the pan with the butternut. Toss all together well and turn off the heat.

Season to taste.

Strain the pasta through a colander, reserve about 100ml of the water for thinning the sauce if needed.

Toss a drizzle of premium quality extra virgin olive oil and the rocket leaves through the pasta then add to the saucepan of butternut, together with the pasta water if you want a saucier dish.

Serve with extra rocket leaves and a grating of parmesan cheese.

Reprinted with permission of Kitchen Diary.
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